Hearty seitan is coated in seasoned porcini mushrooms and cooked until crisped on the stove. Shiitakes are cooked with soy sauce and thyme to top the seitan in a delicious mushroom gravy. This recipe comes to us from Lindsay of Cook. Vegan. Lover.
For the porcini encrusted seitan:
- 8 ounces seitan
- 1/2 ounce dried porcini mushrooms
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon olive oil
- 1 garlic clove, minced
For the mushroom gravy:
- 1 ounce wild or shiitake mushrooms
- 2 tablespoons cornstarch
- 1 teaspoon vegetable bouillon
- 1 tablespoon low sodium soy sauce
- 1/4 teaspoon dried thyme
- 1/2 cup nonfat milk
- 1/2 cup nondairy milk
- salt and pepper, to taste
To make the porcini encrusted seitan:
Grind the dried porcini mushrooms into a powder using a spice grinder or blender. Toss the powdered porcini with the salt and pepper. Spread the porcini spice mix onto a plate and dredge the seitan on all sides.
Place the olive oil into a frying pan over medium heat. Add the garlic and seitan. Cook the seitan for 4-5 minutes on each side, or until browned.
To make the mushroom gravy:
Soak the mushrooms in 2 cups of hot water for 30 minutes. Reserve the soaking water and roughly chop the mushrooms. Dissolve the cornstarch into 1/4 cup water.
Place the mushroom’s soaking water, bouillon, soy sauce, thyme and mushrooms together in a small saucepan over high heat. Bring to a boil and reduce heat to low, whisk in the cornstarch water mixture and stir for 1-2 minutes, or until the sauce thickens. Slowly whisk in the milk and season with salt and pepper to taste.
To complete the Seitan with Mushroom Gravy:
Top with mushroom gravy to taste and enjoy!